Intriguing, alluring, and powerful. The rich colors of roasted purple cauliflower make this vegetable so appealing. Just like white cauliflower, it is jam packed with all sorts of nutrients.
Cauliflower. Why does it have such a bad rep?
For the most part, people think it smells like fart, tastes sulfurous, and looks like “white broccoli.”
Well, I’m not one of those people. I happen to love cauliflower.
Look that this beautiful head of purple cauliflower. It’s packed with all sorts of nutrients and especially Vitamin C!
Cauliflower comes in white, green, orange, and purple varieties. The taste doesn’t change with the different colored cauliflower.
However, the purple variety does have a bit more antioxidants than the standard white cauliflower.
The purple coloring is all natural. The antioxidant anthocyanin is responsible for that beautiful purple appearance.
Colored cauliflower is available all year round!
In my opinion, the flavor of roasted vegetables is far superior to steamed vegetables.
Steamed vegetables are often mushy and flavorless.
Steaming, boiling, and poaching are often at the top of “healthy” food prepartion.
But, as a baker, the oven is my best friend.
Roasting is my favorite way to cook vegetables!
Simply toss cauliflower florets in some olive oil. Generously season with salt and pepper. Bake until caramelized.
Unique Flavor From Oven Roasting
Roasted cauliflower is an easy side dish that brightens any dinner table. It adds exciting color to the table. Plus, it’s a great conversation starter!
The process of roasting lightly caramelizes the sugars in the vegetables.
Think of the difference in flavor when you eat steamed carrot versus roasted carrot.
Roasting brings out the sweetness, savoriness, and nuttiness out of the vegetable.
Ready for more roasted vegetable goodness? Try these recipes:
- Baked Kimchi Cauliflower Rice is a healthier version of “fried rice” made with cauliflower!
- Roasted butternut squash is the key to this Autumn Squash Salad tossed with balsamic vinaigrette.
- Homemade ricotta topped with slow roasted tomatoes is a wonderful end of summer appetizer!
National Nutrition Month
This campaign focuses on educating the public about making smart and informed decisions regarding food and exercise.
To learn more about National Nutrition Month or the #PowerOfPurple, check out Eat Right.
While The Little Epicurean is primarily a baking and dessert blog, I believe in healthy eating and an active lifestyle.
Everything in life should be taken in moderation. Life needs balance. You can’t survive on desserts alone!
Roasted Purple Cauliflower
- 1 head purple cauliflower, cut into florets
- 2 Tablespoons olive oil
- kosher salt
- coarse black pepper
- chopped Italian parsley, to garnish
- shredded parmesan cheese, for serving
- Preheat oven to 450°F. Line baking sheet with parchment paper.
- Toss cut cauliflower in olive oil. Make sure to coat entire surface of vegetable. Spread cauliflower into a single layer on prepared baking sheet. Do not over crowd pan, allow ample space.
- Generously season with salt and pepper.
- Bake for 15-20 minutes until edges and flat areas of cauliflower have browned. Cook time may vary depending on size of your florets. Serve warm and garnish with chopped Italian parsley and shredded parmesan cheese.